Fillets Of Perch Dijonnaise Recipe

Name: Fillets Of Perch Dijonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. frozen fish (perch, cod, flounder or sole); 2 Tbsp. onion, finely chopped; 1 Tbsp. butter, margarine or oil; 1/4 lb. (1 1/2 c.) sliced mushrooms; 2 Tbsp. sherry (cooking wine); 1 Tbsp. Dijon mustard; 1 Tbsp. chopped parsley; pinch of marjoram; 1/4 c. dry bread or cracker crumbs; 20 oz. sliced or grated Swiss or Mozzarella cheese

Servings: persons

1 pkg. frozen fish (perch, cod, flounder or sole)
2 Tbsp. onion, finely chopped
1 Tbsp. butter, margarine or oil
1/4 lb. (1 1/2 c.) sliced mushrooms
2 Tbsp. sherry (cooking wine)
1 Tbsp. Dijon mustard
1 Tbsp. chopped parsley
pinch of marjoram
1/4 c. dry bread or cracker crumbs
20 oz. sliced or grated Swiss or Mozzarella cheese

1
Preheat oven to 400u00b0.
2
Saute onions in butter until soft.
3
Add mushrooms and stir over high heat 2 minutes.
4
Stir in sherry, mustard, herbs and seasonings.
5
Sprinkle 1/2 of crumbs in greased 7 1/2 x 11 3/4-inch baking dish.
6
Arrange fish over crumbs in single layer.
7
Spread mushroom mixture over fish.
8
Sprinkle on remaining crumbs and cover with cheese.
9
Bake about 25 minutes.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. frozen fish (perch, cod, flounder or sole), 2 Tbsp. onion, finely chopped, 1 Tbsp. butter, margarine or oil, 1/4 lb. (1 1/2 c.) sliced mushrooms, and more.

Yes, Fillets Of Perch Dijonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fillets Of Perch Dijonnaise

How did you like this recipe?

Frequently Asked Questions